I’m running a little behind this week because I have the nasty cold that’s been going around. I’m going to go with another easy tasty recipe (and healthy) from the crock pot that’s good for not only the cold weather but for game day as well. It’s my Turkey and Black Bean Chili.
Of course chili is just not as good without corn bread, so I’ll share that recipe with you on the next post so you can make them together if you like. Now this chili is good for more than just eating by itself. It’s also good as chili for hot dogs, with chips and makes great Mexican pizzas (like those you get from Taco Bell, only sooooo much better). By the way, those are so easy to make at home and you can make four for about the cost of one from Taco Bell. I just use leftover chili, a can of re-fried beans, fried corn tortillas, taco sauce and some cheese. But back to making the chili.
This recipe is very healthy and so flavorful. It’s easy to adapt to your taste buds, so if you don’t like my suggested heat levels, then add more or less until you get the flavors you like. It’s also one of the few recipes you’ll see me using a lot of canned stuff which makes it really easy and fast to make. The chili freezes well if you want to make extra for future meals. Like most chilies it is great the first day but even better the second while the flavors have had time to meld. So have fun making my Turkey and Black Bean Chili and please let me know what you think of it.
Turkey and Black Bean Chili
20 oz. ground turkey
Half large onion, chopped fine
2 15 oz. cans black beans, drained and rinsed
2 15 oz. cans of diced tomatoes
1 15 oz. can of corn, drained
4 cloves garlic, minced
2 to 3 large jalapeno, chopped fine
1 tsp. cumin
1/2 tsp. ground chipotle pepper
2 1/2 tsp. chili powder
1/2 tsp. all-spice
1/2 tsp. cinnamon
1/2 tsp. ground cayenne pepper
Salt and pepper to taste
Brown turkey in skillet and put into crock pot (you can skip this step, but I find browning the meat before putting into the crock pot adds a lot of flavor). Add rest of ingredients, stirring to distribute the seasonings evenly. Turn pot on high for one hour then reduce to low and allow to simmer for at least 4 hours. I usually put this on in the morning and we eat it for dinner. Take the lid off the last hour if you want less liquid. Serve with corn bread, tortilla or corn chips (personally if I’m not serving corn bread, I love this with Scoops).
Yield: 8 to 10 servings